Zebra Lines Cake (Egg White)

I love this cake for the cottony soft texture. Often bakers will find themselves with egg white leftover, so what can we bake besides pavlova and macaron ( you may have more than these two being named )?  If you do not mind baking a cake, then this is one good option to clear those albumen sitting in your refrigerator.

Source : Y3K Delicious Cakes by Amy Heng

Makes one 9″ round cake

Zebra Lines Cake (Egg White)

Ingredients

(A)

250g cold egg whites

50ml cold water

170g caster sugar

1-1/2 tsp ovalette

2 egg yolks

200g superfine flour ( I used Hong Kong flour )

¾ tsp double action baking powder ( I used ½ tsp baking powder )

1 tsp vanilla essence ( I used vanilla extract )

(B)

170g butter, melted

2 tbsp condensed milk ( I used 3 tbsp )

(C)

1-1/2 tbsp chocolate paste, or 2 tbsp cocoa powder

(D)

Some nibbed almonds ( I omitted )

Method

1. Line and grease a 9″ round baking tin.  Preheat oven at 170 degrees C

2. Whisk ingredients (A) at high speed until thick and fluffy.  Fold in ingredients (B) and mix well.  Take out 1/3 of the batter and fold in ingredients (C).

3. Scoop 2 tbsp of plain batter into the centre of the tin.  Top with 1 tbsp of chocolate batter.   Do not level the batter.  Repeat until batter is finished.

4. Sprinkle some nibbed almonds on the surface ( I omitted )

5. Bake for 40-45 minutes or until cooked.